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What Restaurateurs Need to Know About Online Reviews

What Restaurateurs Need to Know About Online Reviews

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Online reviews posted by consumers on sites like Yelp, TripAdvisor, Google, and Facebook have changed not only the ways diners search for and discover places to eat, but also how restaurateurs today market to their audience.

This underlines the need for executives to keep customers’ needs at the forefront in order to build a community of loyal patrons. Sure enough, winners and losers in the industry will be determined by their ability to manage and monitor online reviews, harness customer feedback, and deliver 5-star-worthy guest experiences.

Let’s dive into some of the ways online reviews and ratings are shaping restaurant-going behavior. Read more

4 Reasons Why Restaurants Lose Money

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It’s no secret that the restaurant industry is tough. It’s hard to get started and even harder to stick around long enough to accumulate a profit. According to a study done by Ohio State University, 60 percent of restaurants change ownership or close in the first year of business, and 80 percent fail within the first five years. But why is this the case? It’s true that failure is a common part of life in the restaurant industry, but it doesn’t have to be. Here’s a quick breakdown of four of the biggest dining faux-pas and how to avoid them.

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Where to Drink and Dine in Chicago During the 2017 NRA Show

Where to Drink and Dine in Chicago During The NRA Show

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If you’re attending the 2017 National Restaurant Show taking place at McCormick Place in Chicago this weekend, then you’d be smart to take an extra day or two for yourself to explore and enjoy the city away from overload of the restaurant industry’s largest trade show. If you didn’t, well, you messed up!  Take a local’s advice and follow these tips! You’ll be guaranteed to have a good time. We’ve mapped out every place on this list for you at the bottom of this post. Read more

Wine and Beverage Inventory for Restaurants and Bars

What’s The Point Of Taking Inventory, Anyway?

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Taking beverage inventory stinks. No one except a certain Sesame Street muppet enjoys the act of counting things. Unless you’re counting your money and you’ve got loads of it. But it’s necessary for a well-run bar or restaurant to do it. But so many restaurants aren’t properly taking inventory. However, there are ways to make inventory work better. Let’s look at some practices that will make inventory easier in the long run and give your bar or restaurant a big advantage over other bars and restaurants that are clueless about their counts. These tips can make your beverage program more profitable.

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Uncorkd Customer Spotlight: The County Bench Wine

Customer Spotlight: The County Bench

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At The County Bench Kitchen+Bar, the details are important. The appreciation of each ingredient — the produce grown by local farmers, fresh catches by coastal fishermen, or each element stirred in a cocktail — is what the restaurant calls The County Bench Way. Located in the heart of California’s lush wine country in Sonoma County, The County Bench’s beverage program celebrates their local wine producers while also offering  guests a varied selection that draws inspiration from around the world.

We spoke with Chris John, the Wine Director at The County Bench to learn how he balances the abundance of amazing wine produced in Sonoma County with the appreciation he has for Old World wines predate the California wine boom. Read more

Uncorkd Restaurant Holiday Plan

A Holiday Survival Guide for Restaurants

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The holiday season is coming. No Scrooge can stop this. But restaurants can prepare themselves for the diamond-forming pressure that comes along with the holiday season. This time of year is unique for restaurant owners: it can mean big business in the form of parties, private events, and family dinners; but as your customers funnel funds into gifts and travel plans, it can mean slower business. Staffing can be an issue. But proper planning will prepare you for all outcomes. So relax, you’ll be fine. Just use these tips and build your restaurant holiday plan now. Read more

Uncorkd beverage menus

The Best of Summer Wine Pairings

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Spring is well underway and it’s time to start looking ahead to even brighter (and hopefully warmer) days. With the better weather comes an influx of guests looking for food and drinks to match their newfound cheery dispositions and sudden health-consciousness. With a few simple guidelines, you can pair any summery item on your menu with the perfect wine.

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Mentor or Manager: Leadership in Restaurants

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Even a well run restaurant is chaotic. When a dining room is packed and service is in full swing, each moving part of a restaurant must run properly for service to be successful. A smooth shift is a combination of customer service and technical execution. But what helps restaurants run smooth year after year is consistency and the helpful hand that pulls employees out of the weeds. As a manager, how can you make sure you’re leadership is inspiring your employees to work hard and be successful, instead of just correcting mistakes and being authoritative. Thinking of yourself as a mentor instead of a manger might be the golden ticket to a successful restaurant. Read more

NRA After Hours: What to Do, Taste, and See While in Chicago

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Chicago is a quilt of very distinct neighborhoods. The factories that built this once working-man’s city have given way to an endless scene of restaurants, bars, galleries, and hip hangouts. While visiting for the NRA show, here are some necessary stops for grabbing a drink, dish, or just a good time.

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Uncorkd digital beverage menus

New Study Shows Why Wine Tasting Notes Are Important

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The Drinks Business recently detailed a study commissioned by wine subscription service taste4. The study sought out the top 10 wine terms that consumers are most confused and put-off by. The 2,000 consumers surveyed gave insight into the way many wine drinkers approach buying a bottle. While some of the terms on the list may be surprising, like “tart,” “legs,” or, “nose”, the take-away message of the survey is something very familiar to us at Uncorkd.

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